Quang Noodle Inc

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE THE BROKEN PLASTIC FOOD STORAGE CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE FOLLOWING ITEMS: COOKING EQUIPMENT, ENCRUSTED GREASE ON COOKING PAN, WOK STATION AND OVEN, EXTERIOR OF GREASE TRAP, REFRIGERATORS AND FREEZERS, PREP TABLES, WIRE STORAGE RACKS, FOOD STORAGE CONTAINERS, VENTILATION HOOD AND FILTERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN THE WALLS OF THE PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED REFRIGERATORS WITHOUT THERMOMETERS INSIDE OF THEM. MUST PROVIDE THERMOMETERS INSIDE OF ALL REFRIGERATORS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE THE CUTTING BOARD WITH STAINED SURFACES. OBSERVED MEATS AND SHRIMP STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE TOP AND SIDES OF THE COOKING EQUIPMENT, INTERIOR OF PREP COOLERS AND FREEZERS, PREP TABLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN THE FLOOR BEHIND THE COOKING EQUIPMENT. REMOVE THE CARDBOARD FLATS FROM THE FLOOR OF THE DRY STORAGE ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DETAIL CLEAN THE GREASE ON THE WALLS BEHIND AND AROUND THE COOKING EQUIPMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WET WIPING CLOTH STORED ON TOP OF THE PREP TABLE. MANAGEMENT INSTRUCTED TO STORE IN A SANITIZER BUCKET WITH 100PPM CHLORINE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

REUSING SIGLE SERVICE CONTAINER AS A MUTLI-USE CONTAINER( JARS WITH CONSTRICTED OPENING), INSTRUCTED MGR TO USE PROPER UTENSILS THAT CAN BE WASHED PROPERLY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

GREASY COUNTER TOPS, SHELVINGS, VENTILATION HOOD, FOOD CONTAINERS AND EXTERIOR SURFACES OF COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NOT CLEAN BEHIND COOKING EQUIPMENT, GREASE AND FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARD WITH DEEP, DARK GROOVES MUST BE REPLACED. ANY ALUMINUM FOIL LINERS/COVERS IN COOLERS OR STOVE MUST BE REMOVED & SURFACES KEPT SMOOTH/EASILY CLEANABLE. All food and non-food contact equipment and utensils shall be smooth, easily cleana...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOLLOWING NEED CLEANING: INTERIOR OF FRYER, SHELVES OF COOLER BESIDE ICE MACHINE, FANGUARD OF WALK-IN FREEZER-DUE TO FOOD DEBRIS/DUST/GREASE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly clea...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

ALL STOCK/SUPPLIES/ARTICLES MUST BE ELEVATED OFF THE FLOOR THRU-OUT PREMISES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ANY UNNECESSARY ARTICLES ON SHELVINGS AT COFFEE STATION & AT ELEVATED REAR STORAGE ROOM MUST BE REMOVED/MINIMIZED-TO PREVENT PEST HARBORAGE. All parts of the food establishment and all parts of the property used in connection with the operation of ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TOFU OUT OF REFRIGERATION AT 54F, EGGS IN COOLER AT 50F, COOKED RICE IN COOLERS AT 45F. MANAGEMENT VOLUNATILY DI...

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. OBSERVED IMPROPER DISHWASHING OF EQ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED NO HOT WATER AVA...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #160248 ON 2/3/10 NOT CORRECTED: 30/01- MUST STOR...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAINT OR REPLACE THE RUSTED SHELVES IN THE COOLER NEXT TO THE ICE MACHINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE EXCESS GREASE ON THE GREASE BOX NEAR THE WOK STATION, FOOD STORAGE CONTAINERS IN THE REAR STORAGE ARE...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THE LEFT SIDE HANDSINK IN THE WASHROOM HAS A BROKEN HANDLE. MUST REPAIR. MUST PROVIDE AN ADDITIONAL SINK STOPPER AT THE 3 COMPARTMENT SINK.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST STORE FOOD NOT IN IT'S ORIGINAL CONTAINERS IN FOOD GRADE BAGS OR CONTAINERS AND PROPERLY LABEL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAINT RUSTY SHELVING RACKS IN TALL REACH IN FREEZER IN REAR STORAGE AREA. MUST DISCARD ALL CHIPPED PLATES AND...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR CARPETING IN DINING AREA WHERE TORN. MUST REMOVE CARDBOARD FROM FLOORS IN REAR STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE STAINED CEILING TILES IN WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR LEAKY FAUCET AT 2ND WASHBOWL IN WASHROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE A SANITARY CONTAINER TO STORE ICE SCOOP.